As COVID-19 lockdown measures are gradually being eased across Europe, restaurants and bars are facing the difficult question of how to respect new social distancing rules while continuing to serve food and drink.

One business in Amsterdam may have found the solution – and it involves greenhouses.

At Mediamatic Biotoop, a vegetarian restaurant on the waterside of the centuries-old Amsterdam harbor, they have been experimenting over the last couple of weeks with the new concept of dining in small glasshouses normally used by gardeners.

The restaurant is part of a well-known art and internet center that is always been experimenting with innovative designs and concepts. 

When they had to close, due to national coronavirus measures implemented in the Netherlands, the team quickly came up with a creative solution. They transformed a series of greenhouses, just big enough to hold a table and two chairs, into private and intimate dining pods. 

After three successful test sessions with family and friends, Mediamatic is now ready to reopen again on 1 June, having already accepted reservations from the public.

READ MORE: How are Europe's Metros coping as lockdowns ease?

The Dutch government introduced measures to ensure social distancing was being followed to deter the possibility of a second wave of the virus. One measure is enforcing a distance of 1.5 meters between people in restaurants and cafes. 

As these rules also need to be respected by staff, Mediamatic is serving food to its customers on a long plank of wood that is presented through the door of the greenhouse from a safe distance. This innovative idea allows guests and staff to communicate while abiding by the new legislation.

The kitchen has also undertaken a complete virus-proof makeover. Two weeks from now, the chefs will be able to prepare their meals while maintaining a distance of almost two meters apart. Yet, they will still be able to communicate with each other as well as with the waiters.

There has already been interest in the restaurant from the public, as reservations have poured in for June when the restaurant hopes to reopen. 

"We will start with two shifts. If that works well, we may later increase the number of greenhouses from five to ten," said Giulia Soldati, one of the two Italian chefs preparing Mediamatic's cuisine, at the bank of the Oosterdok. 

"We made the best out of the situation. This way, dining out becomes a special experience," Soldati added.

Of course, not all restaurants will have as much space as Mediamatic, but this pragmatic solution may be an inspiration for venues across Europe, and it looks pretty too.

Check out The Pandemic Playbook, CGTN Europe's major investigation into the lessons learned from COVID-19